MARVEL CAKE

Ambient temperature of the left side of the front display case measured at 51F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit until it is properly working.

Brown and pink grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Food items such as the spiral sandwiches with custard, spinach feta cheese, and leek parmesan are subject to time as a public health control but is not time marked on the TPHC log at the time of inspection. Per Owner, food items were made approximately 1 hour prior to measurement. TPHC log observed. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: TPHC log was time marked.

At the 3 compartment sink, staff was actively ware-washing and sanitizing. Upon measuring the sanitizer level at the sanitizer compartment, 0 PPM of Quat Ammonium/Chlorine sanitizer was measured. Sanitizer dispenser observed empty. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: PIC manually set up sanitizer compartment with 100 PPM of Chlorine sanitizer and dishes were re-sanitized. PIC also called technician to re-fill sanitizer dispenser.

Beverage mug without secured lid stored on prep table near walk in cooler. [CA]: Ensure employees eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. Employees shall drink from a closed beverage container and that the container is handled to prevent contamination of employee’s hands, the container, non-prepackaged food and food contact surfaces.

-At the cook line service cart near 4 door reach in, Spinach feta cheese pastry measured at 66 F. Staff stated it was cooked approximately 1 hour prior to measurement. -At the front service line, Spinach feta cheese, spiral ham sandwich, pistachio spiral sandwich with custard and ube spiral sandwich with custard measured between 66F - 68F. Staff stated it was cooked approximately 1 hour prior to measurement. -Per staff and PIC, all food items above are cooked then held in room temperature. No Time As A Public Health Control (TPHC) procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. Discussed TPHC procedures and guidelines with PIC. [COS]: Above food items to be discarded by 1 pm--4th hour after it was removed from temperature control. TPHC procedures filled out by PIC.

At the 3 compartment sink, leak was observed from the wastewater drain pipe and liquid waste was being collected in a can. [CA]: Repair wastewater drain pipe. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.